Nutritional Facts

Directions

In a Dutch oven, saute the carrots, celery, onion and green pepper in butter until tender. Stir in flour and salt until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheeses until melted.Yield: 12 servings (3 quarts).

Originally published as East Coast Cheese Soup in Country Woman Christmas
Annual 2010, p23